Page 113,Babylove's

PAGE 113

SUPER TERI BURGERS

2 lbs. ground chuck
1/3 c. plus 2 Tbls. Teriyaki marinade and sauce
or quick and easy marinade, any flavor, divided
6 hamburger buns, toasted
Mayonnaise
lettuce leaves, onion slices and tomato slices

Combine beef and 1/3 cup marinade; shape into 6 patties. Grill or broil 3 minutes on each side, or until thoroughly cooked, brushing with remaining 2 Tbls. marinade halfway through cooking. Spread both halves of buns with mayonnaise. Place lettuce, burgers, onion and tomato on bottom halves; cover with top halves. Makes 6 servings.

NEW ORLEANS STYLE WRAPS

Ingredients:

1 pkg. Zatarain's red beans and rice mix
1 pkg. Foster Farm's fast favorites grilled chicken breast strips
1 Tbls. butter or margarine
3 1/4 c. water
4 large flour tortillas
4 large romaine lettuce leaves, torn into pieces
1/2 red onion cut into slivers
1 red bell pepper, cut into strips

Directions:

Prepare rice mix per package instructions, add chicken and stir when the pan is removed from the heat. Cover and let stand for 5 minutes. To build wraps, place lettuce, onion, and red bell pepper onto tortilla. Top with chicken and rice mixture. Roll up the tortilla and serve. Makes 4 large wraps.

GOOD COOKIES II

Ingredients:

5 (1 ounce) squares semisweet chocolate, chopped
1 cup butter, softened
1 1/2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1/2 cup peanut butter
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 (3.9 ounce) package instant chocolate pudding mix
2 cups rolled oats
2 cups chopped peanut butter cups

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt the semisweet chocolate, stirring frequently until smooth. Remove from heat and set aside to cool slightly.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Mix in the melted chocolate and peanut butter. Sift together the flour, baking soda, baking powder, salt and instant pudding mix; gradually blend into the peanut butter mixture. Stir in the oats and chopped peanut butter cups. Drop by heaping spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.Makes 48 servings.

PETITE STUFFED PIZZA SNACKS

1 (10.6 oz.) pkg. refrigerated Parmesan and garlic breadsticks
2 Tbls. Parmesan cheese
1/4 tsp. dried oregano leaves
1 egg
25 slices pepperoni (about 1 1/2 oz.)
2 oz. (1/2 cup) shredded Swiss cheese
3/4 c. spaghetti sauce, heated

1. Heat oven to 350 degrees F. Unroll dough; divide into 2 sections along center perforation. Press each to form 8-inch square. Place 1 square on ungreased cookie sheet.
2. Combine Parmesan cheese, oregano and egg; beat well. Spoon over square on cookie sheet; carefully spread to within 1/2 inch of edge. Top with pepperoni and Swiss cheese. Top with remaining dough square; press edges to seal. Spread Parmesan spread from container over dough.
3. Bake 15 to 20 minutes or until golden brown. With a serrated knife, cut into 4 strips; cut 7 diagonal strips to form diamond-shaped pieces. (a few outer pieces will not be diamond shaped). Serve snacks with spaghetti sauce. Makes 16 snacks.

POTATO PANCAKES

2 pounds russet potatoes, peeled, coarsely grated,
squeezed dry in towel
1/3 cup grated onion
2 tablespoons all purpose flour
Nonstick vegetable oil spray
4 teaspoons olive oil

Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven. Makes 4 servings.

BANANA COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL

Use bananas with some black spots on the skin, a sign that they are really ripe.

1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well. Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack. Makes 12 servings.

PLANET HOLLYWOOD CHICKEN CRUNCH

Ingredients:

1 C. Cap'n Crunch Cereal
1 C. Corn flakes
1 C. Flour
1 Tbsp. Granulated Onion
1 Tbsp. Granulated Garlic
2 tsp. Ground black pepper
1 C Milk
2 Eggs
1 lb. Chicken tenders, or breasts cut into strips

Preparation:

Pulse cereals in blender until the consistency of fine crumbs. Pour into bowl. Combine flour, onion, garlic, and pepper in bowl. Beat eggs and mix with milk in third bowl. Dredge breast tenders, first in milk mixture, then in flour mixture, and finally in cereal crumbs. Deep fry at 325 for 3 - 4 minutes or until cooked thoroughly. Serve with Creole mustard. Another viewer suggests that you coat the chicken twice to ensure that it stays nice and moist.

PASTA HOUSE COMPANY GARLIC CHEESE BREAD

Ingredients:

1 loaf of french bread
1/2 C. butter (or margarine)
1 tsp. garlic powder
1 lb. shredded provelone cheese
(mozzarella, cheddar, or any other cheese can be substituted)

Preparation:

Cut bread on the bias into slices. Melt butter and garlic. Dip bread into melted garlic butter. Sprinkle generously with cheese. Bake at 375° until the bread is heated through and the cheese is melted.

CHINESE IMPERIAL PALACE EGG DROP SOUP

Ingredients:

6 C. Chicken Broth
1 large Egg, lightly beaten with 1 tsp. sesame oil
1/4 tsp. White Pepper
4 sliced Green Onion tops for garnish
Salt to taste

Preparation:

Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Do not stir vigorously; you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done. Serve promptly.

CHURCH'S HONEY BISCUITS

Ingredients:

2 C. Flour
4 tsp. Baking Powder
1/2 tsp. Salt
2 tsp. Sugar
1/2 C. Vegetable Shortening
1 tsp Cream of Tarter
2/3 C. Whole Milk
1/2 Stick of Butter (melt in small pan and set aside)
1/3 C. Honey

Preparation:

Place flour, baking powder, sugar, salt, cream of tarter in a mixing bowl. Work in the shortening until the mixture feels like cornmeal.
Pour milk into flour and mix well. Knead about 12 - 15 times. Break dough into about 1/4 -1/3 cup size balls. Roll dough into balls and pat to 1/2" thickness. Brush with melted butter and place on a baking sheet.
Place biscuits into a 450 degrees preheated oven and bake 10 - 12 minutes. While biscuits are in the oven, pour the honey into the remainder of the butter and bring to a boil. Remove honey butter from heat and set aside. When biscuits are done remove from the oven and immediately brush with honey butter.Serving Size: 12

Serve with your favorite fried chicken dinner or they are really wonderful for breakfast.

CAJUN CAFE'S BOURBON CHICKEN

Ingredients:

1 lb. Chicken leg or thigh meat Cut in bite size chunks
4 oz. Soy sauce
1/2 C. Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 Tbsp. Dried minced onion
1/2 C. Jim Beam Bourbon Whiskey
2 Tbsp. White wine

Preparation:

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.

CINNABON'S - BUNS FROM HEAVEN

Ingredients:

Dough: 2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

Filling: 1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional

Creamy glaze: 2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water

Preparation:

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

CINNABON FROSTING

Ingredients:

1 lb. Margarine
1 lb. cream cheese
2 lbs. powdered sugar
2 tsp. lemon juice
2 tsp. vanilla extract

Preparation:

Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts.

CI CI'S CHERRY PIZZA

Ingredients:

1 Pkg. Pizza Mix (prepared as directed)
12' Pizza Pan
1 Can Cherry Pie Filling (20 oz)
1/4 C. Crumb Topping

Crumb Topping:
1/2 C. Flour
3 Tbs. Sugar
1 Tbs. Brown Sugar
1/4 C. Softened Butter
1/8 tsp. Salt

Preparation:

Pizza Directions:

Prepare pizza dough as directed. Spread pizza dough on greased pizza pant and prick with a fork 8 - 10 times. Place in preheated oven at 450 degrees for 5 minutes. Remove pizza dough from oven and spread with cherry pie filling. Sprinkle with 1/4 cup of crumb topping and place back into oven and bake for 20 - 25 minutes. Remove pizza when dough is golden brown. Serve as a desert or a wonderful after school snack for the gang.Serving Size: 8

CI CI'S CHOCOLATE DESSERT PIZZA

Ingredients:

1 Pkg. Pizza Dough Mix
12" Pizza Pan
1 Pkg. Chocolate Pudding Mix-3.4 oz.Box
(not instant, cooked type, prepared as directed and cool)

Crumb Topping Mix:
1/2 C. Flour
3 Tbsp. Sugar
1 Tbsp. Brown Sugar
1/4 C. Softened Butter
1/8 tsp. Salt

Preparation:

Prepare pizza dough as directed on the package. Spread and shape dough on greased pizza pan. Pierce dough with fork 8 or 10 times. Place in preheated oven at 450 degrees for 5 minutes. Remove from oven and spread 3/4 cup of chocolate pudding on dough, sprinkle with 1/4 cup of crumb topping. Place back in oven and bake for 18 - 20 minutes. Crumb topping should be a little crisp.Serving Size: 12.